Condensed Milk Chocolate Chip Cookies

Say you have a craving for chocolate chip cookies and you happen to be out of eggs. If you’re anything like us, chocolate chip cookie cravings are a common occurrence in your household, and you’ve run into this particular eggless conundrum more than once. (We know we have.) But never fear, we’ve found a way to satisfy that chocolate chip cookie craving that doesn’t require a trip to the store to pick up more eggs. All it takes a little can that most of us have hiding in the back of our pantry or cupboard – sweetened condensed milk!

It’s true. Sweetened condensed milk makes an excellent egg swap when it comes to chocolate chip cookies. While it’s not an exact replica – this and the original have some differences in taste and texture – it’s an excellent cookie in its own right, with a soft crumble and mellow, sweet flavor.


3/4 cup unsalted butter, softened

1/4 cup granulated sugar

1/2 cup sweetened condensed milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips


Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add the sweetened condensed milk and vanilla and mix until combined.

In a separate bowl, mix together the flour, baking powder, and salt. Add dry ingredients to butter mixture and mix just until combined. Stir in chocolate chips.

Roll dough into 1-inch balls and place 1 1/2 inches apart on prepared baking sheet. Flatten balls slightly with your hand.

Bake until edges are slightly golden, about 10 minutes. Enjoy!

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